Ragout Of Calf's Head And Tongue

Same as "calf's head, turtle style," adding the tongue cut in scallops, and garnishing the ends of the dish with croutons.

Calf's Head Curried With Rice

Slices of the meat made hot in a good curry sauce, made either of the stock the head was boiled in, or veal, or chicken stock, a border of dry boiled rice arranged as a border on the dish, with the curried meat in the center.

Omelet With Calf's Head

- Four-fifths of beaten eggs, one-fifth of cold consomme, and the brains of the head cleaned, beaten to a pulp, little chopped parsley, salt, pepper and nutmeg, all mixed together; small squares of catf's head meat made hot in madeira sauce; the omelet mixture fried in form, enclosing some of the meat in sauce, turned on to the dish, slit made in the top of the omelet, more meat put in; served with some of the meat and sauce poured around.

Calf's Head Soup With Quenelles

The stock the head was boiled in and an equal quantity of chicken stock mixed, rice boiled in it till soft, then all rubbed through a puree sieve, the puree thus obtained mixed with an equal quantity of supreme sauce and brought to the boil, calf's head meat in small squares, and some small quenelles of brain forcemeat added to the soup and served.

Portuguese Style Calf's Head Soup

The stock the head was boiled in strained into a good veal stock, in which is boiled a jardiniere of vegetables, some tomatoes and barley, thickened with roux; when nearly done, the calf's head meat and tongue with a little calfs liver blanched, all cut in small squares, added to the soup and served.

Mock Turtle Soup, Thick

Sliced carrots, turnips, onions and shallots sauteed in butter, then put in a sauce pan with some browned veal and beef bones, a little vinegar, sweet basil, thyme, bay leaves, mace and whole cloves, fill up with stock, boil up, skimmed, then add a calf's head and boil it till tender; take it out when done, put it in cold water and remove the bones; thicken the stock with roux; into the soup tureen put the calf's head cut up small, some yolks of hard boiled eggs, slices of the white of egg, small quenelles of brain forcemeat, salt, pepper, lemon juice, chopped parsley and sherry wine, then strain the thickened stock into it and serve.

Clear Mock Turtle

A consomme made of veal and chicken stock in which has been boiled a calf's head and feet, the consomme flavored with essence of anchovies, sweet basil, mushroom catsup, a little curry powder and lemon peel; serve with small quenelles of brain forcemeat, the calf's head cut in dice,and finish with a little brandy.